-Saute chopped shallots in olive oil and add ground beef, cook until brown
-Unthaw spinach and combine with ricotta cheese, ground beef, parmesan cheese and
chopped basil in large bowl
-Use peeler to form thin slices of Zucchini lengthwise
-Lie 2 slices in one direction and lie 2 more slices across the top at 90 degree angle
-Place spoonful of above mixture in center
-Wrap bottom zucchini across top and then pull up top zucchini
-Place toothpick in middle to hold together
-Back zucchini pockets on greased cookie sheet for 20 min at 350 degrees
-Add desired tomato sauce
-Sprinkle with parmesan cheese
Originally Submitted
5/22/2013
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